1Tbspall-purpose flour (more cornstarch for gluten free)
salt and freshly cracked pepper
vegetable oilpeanut oil works well
1onionpeeled and chopped
1thumb sized piece of gingerpeeled and minced
4cupschopped multi-colored bell peppers
1-2hot peppersthinly sliced (use the seeds for more heat, and leave them out for less)
for the sauce
1/2cupfresh squeezed grapefruit juicesubstitute orange or pineapple
1TbspTamari soy sauce
1Tbsprice wine vinegar
5green onionsthinly sliced
Mix the sauce in a measuring cup --- whisk together all the ingredients. Add water to bring the mixture up to a cup. Set aside.
Cut the chicken into bite sized pieces.
Whisk the egg, cornstarch and flour together with a tablespoon of water. Season with a little salt and pepper.
Pour oil into a wok or frying pan to a depth of about 1/2 inch. Heat the oil to about 340F. Working in batches, drop the chicken into the egg and cornstarch mixture, coating it completely, and then into the oil and fry until golden, about 2 minutes or until the chicken is completely cooked. Flip the chicken halfway through cooking. Drain on paper towels and set aside.
Wipe out the pan, and heat 2 tablespoons of oil. Saute the onion, garlic, and ginger for about 5 minutes, until the onion is softened.
Add the peppers, both sweet and hot, to the pan and stir fry over high heat for another few minutes, just until the peppers have lost their 'raw' edge. They should still be bright and crunchy.
Add the chicken back to the pan and heat through.
Shove the food to one side of the wok and pour the sauce into the pan. Tilt the pan so the sauce can come to a boil and thicken. Once the sauce has come to a boil it will become instantly thick and glossy. Stir everything together to coat with the sauce and heat through.
Serve hot over rice, garnished with sliced green onion and a sprinkle of sesame seeds.
Try it with shrimp in place of chicken.
Lower the fat by sautéing the chicken instead of frying.